Chile Relleno Casserole
One of my favorite Mexican dishes is Chile rellenos. There is just something about that eggy outer layer with a fresh green chili overflowing with cheese that I can't resist.
Ingredients
- 8 eggs
- ½ cup of milk
- 3 cups grated pepper jack cheese
- ½ cup of flour
- 1½ teaspoon dry mustard
- (3 to 5) 9-inch flour tortillas
- 16 ounces of diced green peppers, drained
- 2 teaspoon of salt
- 1½ cup grated mild cheddar cheese
Instructions
First, preheat the oven to 350 degrees F.
Then, spray 9x13-inch baking dish with cooking spray.
Place tortillas in bottom and sides of baking dish to form crust. It doesn't matter if they overlap a bit.
In a medium bowl, add the eggs and whisk until frothy.
Add the peppers, flour, milk, salt and dry mustard. Mix well.
Stir in cheese and pour mixture into tortilla crust.
Bake for 30 to 40 minutes or until the eggs are cooked through.
Serve with sour cream and avocado.
Happy Cooking Time.
